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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Thai Green Chicken Curry Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
Jasmine Rice - 2 cups
Garlic - 4 cloves
Thai Green Curry Paste - 90g
Coconut Milk - 400ml
Chicken Stock Paste - 20g
Diced Chicken Thigh - 520g
Red Chili - 1
Lime - 1
Spring Onion - 2
Baby Spinach - 80g
Water for Sauce - 100ml
Directions:
Directions:
Add 3 cups water to rice, bring to boil, reduce and simmer until all water has soaked up.
Peel and grate the garlic.
Heat large drizzle of oil in saucepan, once hot add curry paste and garlic and fry until fragrant, around 30 seconds.
Stir in the coconut milk, chicken stock paste and the water.
Stir in the diced thigh and bring to the boil before lowering the heat.
Simmer until chicken is cooked and sauce has thickened, around 10-12 mins.
Meanwhile prep the veg. Wash the spinach, slice the chillies and spring onion. Zest and half the lime.
Once the chicken is cooked and the sauce has thickened, add the spinach to the curry until wilted and piping hot.
Squeeze in some lime juice.
Taste and season with salt pepper and lime juice, if needed.
When everything is finished, fluff the rice and serve with chili and spring onion garnished on top.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20mins

 

 

 

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